Sorelle Sous Chef

Beemok Hospitality Holdings LLC; Charleston (SC); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef to support culinary operations in Charleston, SC. This role involves supervising kitchen staff, developing menu items, and ensuring high-quality food production in a luxury setting. Candidates should have at least 2 years of culinary leadership experience and a passion for creating exceptional culinary experiences.

Qualifications

• Minimum 2 years of experience in culinary leadership.
• Ability to communicate effectively in English.
• Knowledge of food cost controls.

Responsibilities

• Supervise food preparation and cooking.
• Develop and implement menu items.
• Manage kitchen employees' schedules and training.

Skills

Culinary Leadership

Communication

Problem Solving

Creativity

Team Motivation

Job description

The Sous Chef is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Chef de Cuisine will supervise, coordinate and maintain the menu creation and planning preparation and production of all food items in the restaurant. This role helps support the managing the outlet kitchen operations, colleagues, and cuisine.

DUTIES & RESPONSIBILITIES:

Support senior leadership by developing and assuming basic management responsibilities.

Assume the role of liaison between all departments within the culinary division and all other hotel departments.

Supervise the preparation and cooking of various food items.

Develop and implement creative menu items that adhere to CP brand standards.

Plan, coordinate & implement special events and holiday functions.

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.

May manage other key culinary rolls including supervisors and other less senior Sous Chefs

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.

Monitor food production, ordering, cost, and quality and consistency daily.

Ensure proper safety and sanitation of all kitchen facilities and equipment.

REQUIRED SKILLS & EXPERIENCE:

Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.

Experience in the luxury & quality environment required.

Ability to work in all stations in kitchen.

Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.

Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions.

Ability to compute basic mathematical calculations.

Knowledge of food cost controls. Computer proficient.

Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations.

Ability to complete work in a timely, accurate and thorough manner.

Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.

Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.

Ability to focus on details.

Ability to input and access information into property management system. Ability to work without direct supervision.

Ability to motivate hotel staff and maintain a cohesive team.

Ability to prioritize and organize work assignments, delegate work.

Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.

Knowledge of fire and building codes.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.

Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.

Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

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BHCis an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.

We believe that hospitality is a transformative art — that this “place” can do more than inspire and nurture its guests, team, and partners. It can inspire an entire city, country, and world. By captivating the hearts and imaginations of a new generation with renewed passion, purpose, and intention, we’re building a hospitality company and place that celebrates humanity. Where we can be a source of hope, care, and delight. Where people are inspired to be the best version of themselves — kinder, more open, and more gracious. And, that we have the power to carry that spirit with us into our hearts, lives, communities, and everywhere we go.

Transforming the impact of hospitality

By delivering grace, embracing humility, striving for wellbeing and serving with excellence, our team members are able to discover a sense of joy and fulfillment for themselves and channel those feelings to the greater community.